Description
Inspired by my favorite preparation of fish, this pan-seared tomato tofu has Italian riviera vibes.
Ingredients
Scale
- One 14-ounce block extra firm tofu
- Fine sea salt and freshly ground black pepper
- 2 tablespoons neutral oil like avocado or refined coconut
- 10 ounces cherry tomatoes, halved
- 3 medium garlic cloves, minced
- 1 teaspoon all-purpose flour* (see note below)
- 1/2 cup dry white wine like sauvignon blanc or pinot grigio*
- 2 tablespoons drained capers
- 2 tablespoons minced parsley
- 1 tablespoon lemon juice
Instructions
- Place the tofu in a tofu press, or: place it on a plate, then top with another plate or cutting board, and weigh it down with something heavy, like a couple of cans, to squeeze out as much water as possible. Let stand for 15 minutes, periodically draining off the excess water.
- Cut the tofu into 8 slabs and arrange in an even layer on the cutting board. Season the top-facing side with salt and pepper.
- Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom. Arrange the tofu in the skillet seasoned side down, then season the top-facing side. Fry until golden on the bottom, 6 to 8 minutes. Then flip and cook the other side. (Resist the urge to move/flip more than necessary).
- Transfer the tofu to a serving platter and set aside.
- Return the skillet to medium-low heat. Add the tomatoes and garlic with a pinch of salt. Cook until the tomatoes soften and release their juices, about 5 minutes.
- Add the flour and stir to incorporate.
- Add the wine and simmer for about 3 minutes to evaporate the alcohol.
- Lastly, stir in the capers, parsley, and lemon juice, and turn the heat off. Season to taste with salt and pepper.
- Pour the sauce over the tofu. Sprinkle with extra parsley if desired and serve immediately.
Notes
- If you’re gluten-free, substitute with an all-purpose GF flour, or 1/2 teaspoon cornstarch.
- If you don’t drink and won’t have use for the rest of the bottle, substitute wine with vegetable broth and compensate with an extra squeeze of lemon.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sodium: 144 mg
- Fat: 11.3 g
- Carbohydrates: 5.2 g
- Fiber: 1.9 g
- Protein: 8.9 g
